Handbook on Cutting Lamb - Preppers

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Rules for SafetyHold knife firmly.Wear metal safety glove when boning meat.Use a hand meat hook when boning meat.IJn bening hivm equipped with guards.Keep floor h eFarce meat "mla grinder withfnmn frt. waste, and trimmings.or woodenAvoid lifting mtceoa weights.Giw iroxnediage medical care ta all cuts and boneDON'T1. Don't grab for a falling knife.2. Don't lay meat on knives.3. Don't throw knives together.4. Don't force the saw. It may "jump."5. Don't crowd working space.6. Don't carry knife when both hands are needed to carry meat or heavypackages.
A <strong>Handbook</strong> onCutting LambThe lamb cutting methods recommended in this handbook are designed primarily forArmy use. The methods were developed by the National Live Stockand Meat Board and approved by the Army.CONTENTSThis handbook made possible by the cooperation of the Colorado-Nebraska Lamb Feeders Associationand the New Mexico Wool Growers Association.
Page 1: l+- I.'.
Page 6 and 7: LAMB CHART*:DIVISION OF - - CARCASS
Page 8 and 9: Dividing the Lambinto Major Cuts1.
Page 11: Making Boneless Leg Roast2. Remove
Page 14: +*e$* &4zg$&rr.-*Making Boneless Lo
Page 17 and 18: 2. Run knife alongfeather bones, th
Page 19: amb for StewThe triangle can be use
Page 23 and 24: Tie boneless shoulder.
Page 25 and 26: Boning the Shank1. Remove fell. 2.
Page 27 and 28: Lamb for ChopsLamb chops are obtain
Page 29 and 30: Cooking LambBROILING1. Turn heat to
Page 31 and 32: Cooked Lamb-;f%3
Page 33: Care of Tools1. Keep knives and cle

Handbook on Cutting Lamb - Preppers

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